Fruitcake Cookies Recipe

Name: Fruitcake Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 ½ cups plain flour; ½ teaspoon clove; ½ teaspoon salt; ½ teaspoon cinnamon; 1 lb candied red cherries, chopped; 12 lb red candied pineapple, chopped; 12 lb green pineapple, chopped; 2 quarts pecans, chopped; 12 lb butter, softened; 1 ¼ cups sugar; 5 eggs; ⅓ cup apple juice

Servings: persons

2 ½ cups plain flour
½ teaspoon clove
½ teaspoon salt
½ teaspoon cinnamon
1 lb candied red cherries, chopped
12 lb red candied pineapple, chopped
12 lb green pineapple, chopped
2 quarts pecans, chopped
12 lb butter, softened
1 ¼ cups sugar
5 eggs
⅓ cup apple juice

1
Sift flour, cloves, cinnamon and salt into a medium sized bowl.
2
Place fruit, pecans and 1 cup of sifted dry ingredients and mix well.
3
Heat oven to 300 degrees.
4
Place butter in a large bowl and beat until creamy.
5
Add 1/4 cup sugar at a time beating well after each addition.
6
Add eggs 1 at a time beating well after each addition.
7
Add remaining flour mixture alternating with apple juice and mixing well after each addition.
8
Combine butter mixture with fruit mixture and mix well.
9
Spoon heaping spoonfuls onto a greased cookie sheet and bake for 20-24 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ½ cups plain flour, ½ teaspoon clove, ½ teaspoon salt, ½ teaspoon cinnamon, and more.

Yes, Fruitcake Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fruitcake Cookies

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